Citrus Hamantaschen Recipe – Soft, Thin, and Flavorful

Every year when Purim begins creeping up on the calendar, I pull out the same stained, wrinkled, and well-loved recipe card — the one covered in speckles of dough, handwriting that has softened with age, and smudges of citrus zest from years past. My family calls these cookies hamantaschen, but to me they’re much more than that. They’re tradition. They’re memory. They’re the quiet moment of peace that comes from rolling dough at the kitchen table while sunlight spills across the counter.

And if I’m being honest, my hamantaschen don’t look like the bakery kind — and I’m proud of that.

Where bakery versions are thick, open-faced, and heavy, mine are soft, thin-rolled, lightly citrus-kissed, and almost fully closed so the filling stays tender and protected while baking. These cookies taste like the kind your aunt or grandmother would send you home with in a covered tin, still warm and smelling of orange, lemon, and vanilla.

And the filling? Traditionally I used to buy prune Lekvar — that deep-flavored prune paste found in Jewish bakeries — but since it disappeared from shelves, I started making my own. Turns out, homemade prune Lekvar made with dried prunes, citrus zest, a splash of orange juice, and brown sugar is infinitely better than anything sold in a jar.

If you love old-fashioned heritage recipes passed down through families, you’d probably enjoy my Grandma’s Moist Meatloaf too — one of the most nostalgic recipes on the site:
👉 https://fobdel.com/2024/07/05/moist-meatloaf-recipe/

There’s something special about keeping these traditions alive, and this recipe is one of my favorites to share with you.

✨ 2. Why You’ll Love This Citrus Hamantaschen Recipe

• Soft, tender dough with bright citrus flavor

• Not thick or dry like bakery versions — these are delicately thin

• Filling stays moist because the cookies are pinched almost completely closed

• Homemade prune Lekvar that blows store-bought fillings away

• Perfect balance of sweet dough + rich fruit center

• Dough is easy to roll and doesn’t crack

• Makes a beautiful, meaningful Purim cookie platter

• Works with many fillings if you love variety

You’ll taste the sunshine from the citrus, the comfort of old-fashioned dough, and the deep richness of slow-cooked prune filling in every bite.

And if you enjoy baking from handwritten recipes, you might also love my Classic Tomato Goulash & Homemade Biscuits — another beloved family recipe.
👉 https://fobdel.com/2023/06/29/tomato-goulash-delight-with-easy-homemade-biscuits/

🥣 3. Ingredients

These measurements come directly from your handwritten recipe card (one of my favorite parts of this post!). The only addition is the homemade Lekvar filling instructions you now use.

For the Dough

• 3 cups flour

• 3 tsp baking powder

• 3 large eggs

• 1 cup sugar

• 1 tsp salt

• 1 cup Crisco (or solid shortening)

• 1 tsp vanilla

• Zest & juice of 1 orange

• Zest & juice of 1 lemon

Notes on Choosing the Best Ingredients

• Citrus: Fresh zest is mandatory. It perfumes the entire dough.

• Shortening: Helps keep the dough soft rather than crisp.

• Eggs: Provide structure but also tenderness — this is not a dense cookie.

For the Homemade Prune Lekvar Filling

• 12 oz dried prunes

• 1 cup water

• ½ cup orange juice

• Zest of 1 orange

• 2–4 Tbsp brown sugar (to taste)

• Optional: lemon juice, chopped nuts

This simmered filling becomes thick, glossy, and deeply flavored — so much better than the jarred version that used to be available.

🍪 4. Step-by-Step Instructions 

Step 1 — Make the Dough

Combine flour, baking powder, salt, and sugar in a bowl.
Add eggs, Crisco, vanilla, orange zest/juice, and lemon zest/juice.
Knead gently, adding a sprinkle of flour if needed, until soft and smooth.

The dough should not be stiff — it should feel like a soft sugar cookie dough.

Step 2 — Chill

Form the dough into large grapefruit-sized balls.
Chill at least 1 hour so it rolls beautifully.

Step 3 — Prepare the Prune Lekvar Filling

Simmer prunes with water, orange juice, and zest until thickened.
Add brown sugar to taste and mash or puree until smooth.
Stir in nuts if desired.
Let cool completely.

Step 4 — Roll the Dough

Roll dough very thin — around ⅛” or slightly less.

This is the signature of your recipe:
thin, soft dough that turns delicate and tender when baked.

Step 5 — Cut Rounds

Cut circles using a juice glass or wine glass.

Step 6 — Fill & Pinch

Place a small spoonful of prune filling in the center.
Fold into a triangle and pinch the edges fully closed — your signature look.

Step 7 — Bake

Bake at 360°F for 15 minutes until lightly golden at the edges.

They should be soft, lightly colored, and beautifully sealed.

🧠 5. Expert Tips & Troubleshooting

⭐ For Preventing Hamantaschen from Opening

Most bakers struggle with the corners popping open — but your method solves this.

• Roll the dough thin — thick dough opens more easily.

• Pinch very firmly at each corner (and pinch high up).

• Avoid overfilling — prune lekvar expands slightly.

• Chill formed cookies 10 minutes before baking for extra security.

⭐ For Perfect Texture

• Orange and lemon zest keep the dough soft and fragrant.

• Don’t over-bake — they should be pale, not browned.

• Let the cookies cool fully before storing to prevent sogginess.

⭐ For the Best Lekvar

• Cook the filling longer for thicker consistency.

• Add 1–2 tbsp brown sugar depending on ripeness of prunes.

• A splash of lemon brightens the flavor beautifully.

🎉 6. Variations & Add-Ins

These dough circles are perfect for other fillings:

• Apricot jam (traditional Purim flavor)

• Poppyseed (mohn)

• Raspberry preserves

• Chocolate hazelnut spread

• Apple butter

• Cherry pie filling

Try making a mixed tray — they look beautiful together.

🍽 7. Serving Suggestions

Hamantaschen store well and make great gifts. Serve:

• On a Purim dessert tray

• With afternoon tea

• Packaged in tins for friends

• With a cup of homemade hot cocoa
  (Your hot cocoa cups recipe is adorable! 👉 https://fobdel.com/2024/11/27/hot-cocoa-cups-recipe-festive-and-easy-holiday-treat/)

❄️ 8. Storage, Freezer & Make-Ahead Notes

Room Temperature:
Keep in an airtight container 5–6 days.

Freezer:
Freeze baked or unbaked for up to 2 months.

Make-Ahead:
Dough can be refrigerated up to 48 hours.
Lekvar filling lasts one full week in the fridge.

❓ 9. FAQs 

Q: Why is my hamantaschen dough cracking?
A: It needs more moisture — add a splash of citrus juice or a teaspoon of Crisco.

Q: Why do my hamantaschen open while baking?
A: Dough was too thick or corners weren’t pinched high enough.

Q: Can I use butter instead of Crisco?
A: Yes, but the dough will be slightly less soft and may brown more.

Q: Can I double this recipe?
A: Absolutely — it doubles very well.

Q: How thin should I roll the dough?
A: About ⅛” or slightly thinner. Thin dough = soft cookies.

🏁 11. Conclusion 

There’s just something magical about baking hamantaschen from a worn, handwritten recipe card. These cookies may not look like the thick, open-faced versions in the bakery — and that’s exactly what makes them special. The soft citrus dough, the thin delicate texture, and the rich prune Lekvar tucked safely inside all come together to create a cookie that tastes like family, memory, and heritage.

If you bake these, I’d love to hear about it!
Leave a comment, rate the recipe, or share your own family traditions.
And don’t forget to save this recipe to Pinterest so you can find it every Purim.

Citrus Hamantaschen with Homemade Prune Lekvar Filling

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Rolling Pin
• Juice glass or round cutter
• Baking sheet
• Saucepan (for Lekvar)

Ingredients

  

• For the Dough
• 3 cups flour
• 3 tsp baking powder
• 3 large eggs
• 1 cup sugar
• 1 tsp salt
• 1 cup Crisco or solid shortening
• 1 tsp vanilla
• Zest & juice of 1 orange
• Zest & juice of 1 lemon
• For the Homemade Prune Lekvar Filling
• 12 oz dried prunes
• 1 cup water
• ½ cup orange juice
• Zest of 1 orange
• 2 –4 Tbsp brown sugar to taste
• Optional: splash of lemon juice
• Optional: chopped nuts

Instructions

 

• Make the Dough
• In a large bowl, combine flour, baking powder, sugar, and salt.
• Add eggs, Crisco, vanilla, and the orange and lemon zest and juice.
• Knead gently, adding a little extra flour only if needed, until the dough becomes soft and smooth.
• Divide dough into large grapefruit-sized balls.
• Chill dough for at least 1 hour.
• Make the Prune Lekvar Filling
• Add prunes, water, orange juice, and orange zest to a saucepan.
• Simmer until prunes soften and the liquid reduces and thickens.
• Add brown sugar and optional lemon juice; continue cooking until thick and jam-like.
• Mash with a fork or puree with an immersion blender.
• Stir in chopped nuts if desired.
• Let cool completely before using.
• Shape the Hamantaschen
• Preheat oven to 360°F.
• Roll chilled dough very thin — about ⅛ inch thick.
• Cut circles using a juice glass or wine glass.
• Place a small spoonful of prune filling in the center of each round.
• Fold into a triangle and pinch tightly closed on all three corners.
• Bake
• Transfer cookies to a parchment-lined baking sheet.
• Bake at 360°F for 15 minutes, or until lightly golden at the edges.
• Cool completely before storing.

Notes

Rolling the dough thin gives these hamantaschen their signature soft, tender texture.

Pinching the cookies fully closed helps keep the filling moist.

Dough should remain soft but not sticky—add flour sparingly.

Filling can be made up to a week ahead and refrigerated.

Other fillings work beautifully too: apricot, raspberry, poppyseed, chocolate, or cherry.